Greek Chicken & Potato Bake with Lemon and Dill

Greek Chicken & Potato Bake with Lemon and Dill

A one-pan dish featuring tender chicken breasts and baby potatoes flavored with lemon and dill, perfect for Mediterranean-inspired meals.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Calories: 325

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces boneless skinless chicken breasts
1.5 pounds baby potatoes, halved
3 tablespoons olive oil
3 cloves garlic, minced
1 piece lemon, juiced and zested
1 tablespoon fresh dill, chopped
1 teaspoon dried oregano
1 teaspoon paprika
to taste Salt and black pepper
1/2 cup chicken broth
1/4 cup crumbled feta cheese (optional) Sprinkle on top during the last 5 minutes of baking.
to garnish Fresh dill

Method

Preparation

Preheat the oven to 400°F (200°C).
In a large bowl, mix olive oil, garlic, lemon juice, lemon zest, dill, oregano, paprika, salt, and black pepper.
Add chicken and potatoes to the bowl, tossing until everything is evenly coated with the marinade.
Arrange the chicken and potatoes in a large baking dish in a single layer.
Pour the chicken broth around the edges of the dish.

Baking

Bake for 35–40 minutes until the chicken is cooked through and the potatoes are golden and tender.
If using feta cheese, sprinkle it on top during the last 5 minutes of baking.
Remove from the oven and garnish with fresh dill before serving.

Notes

Marinate the chicken and potatoes for a few hours or overnight for extra flavor. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C).